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1 pkg (32 oz) frozen southern-style hash brown potatoes, thawed 1 pound process american cheese, cubed 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted 2 cups (16 oz) sour cream 3/4 cup butter or margarine, melted, divided 3 tablespoons chopped onion 1/4 teaspoon paprika 2 cups cornflakes, slightly crushed Fresh savory, optional In a large bowl, combine the hash browns, cheese, soup, sour cream, 1/2 cup butter & onion. Spread into a greased 13x9x2 pan. Sprinkle with paprika. Combine cornflakes & remaining butter; sprinkle on top. Bake, uncovered, at 350 for 50-60 min. or until heated through. Garnish with savory if desired. Yield: 8 -10 servings. Back to Pammy's Online Cookbook! Back to Pammy's Home Page |